Ingredients

  • a 3 lb goose
  • salt
  • black pepper and allspice
  • ¾ lb Italian macaroni
  • 2 egg yolks
  • nutmeg
  • 2 spoons sour cream
  • 1 parsley root
  • 1 leek
  • (1 onion)
  • 1 spoon flour
  • (½ small jar capers or olives)
  • lb butter
  • 1 carrot

Method

Split the back of a cleaned goose and carefully remove the backbone. Rub the flesh with salt and ½ teaspoon of ground black pepper and allspice. Stuff as follows: Boil ¾ lb Italian macaroni in salted water and drain in a coarse sieve. Mix the macaroni with butter, 2 egg yolks, less than ¼ teaspoon mace, and 2 spoons sour cream. Stuff the goose, sew it up, and cook in a roasting pan on a bed of cut up root vegetables. Turn the goose frequently. Baste at first with butter and later with its own juices. When the goose is cooked, transfer it to a platter. Add 2 glasses bouillon and 1 spoon flour to the pan juices and bring to a boil. Strain the sauce, remove any excess fat, and add ½ small jar of capers or olives. Bring to a boil once more and pour over the goose.

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